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Blueberry Pancakes

Blueberry Pancakes

They are not glamorous, they are not haute cuisine, but they are delicious! There should be space in everyone's life for a Blueberry Pancake Sunday – fabulous breakfast or brunch for a special occasion or just for when you need a homely treat.Buttermilk is a great baking ingredient and despite it's name is actually not especially high in fat, with a slightly yoghurty flavour. If you prefer it is more than fine to use regular milk or a combination of milk/yoghurt.Believe it or not, frozen blueberries are better in this recipe as they do not ooze their juice as readily (which can create an oddly coloured pancake akin to a pair of faded bloomers). My preference is to buy fresh berries and freeze them overnight before adding to the pancake mixture in the morning, yum.

Note: there is no need to add butter to this batter as the buttermilk is rich without being oily. By adding the maple syrup to the pancake batter you also get a good boost of flavour.

In a large mixing bowl or jug combine the egg, buttermilk, water, salt, nutmeg and icing sugar until very smooth and creamy.Add the flour and baking powder, whisking into the batter well before folding in the blueberries.Allow the mixture to stand for about 15 minutes before cooking.Check your batter before warming your pan – it should be the consistency of thick cream, not too runny but not gloopy. About 2 tablespoons of batter per pancake makes a generous but not unmanageable pancake.

To cook, heat a large heavy (Le Creuset if you have it!) frying pan and add ½ teaspoon butter with ½ teaspoon canola oil.Warm the fats until the butter foams a little, then add the pancake batter. Cook the pancakes a few at a time, turning only once when the bubbles break on the surface.

Serve warm with butter, maple syrup and extra blueberries, dusting of icing sugar or perhaps a dollop of yoghurt or even ice-cream if you are feeling indulgent.